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Soy-Grilled Mahi Mahi Recipe with Korean Dipping Sauce

I hope everyone is admiring those lovely grill marks, because actually I had to cook this recipe twice in a week to get a piece of fish that looked the way I wanted. The first time, both pieces stuck to the grill, but they still tasted completely delicious, so it wasn't too much of a hardship to make this twice! It was a good reminder that oiling the grill grate is one of the most important things about successfully cooking fish on the grill. For the second batch, I used a product called Pam for Grilling, which is a spray that keeps food from sticking. It worked like a charm. You can also oil your grill with a paper towel dipped in olive oil with good results.

For the next four months, I'll be grilling over and over. It's simply one of my favorite ways to cook. I have quite a few good grilling recipes, and to make them a little easier to find, I've added a new section specifically for Grilling to the recipe archives, over there on the left if you take a peek. I mentioned that I'm doing some work on the archives, sorting recipes within the categories by type. If you'd like to see how they're turning out, so far I've finished Easy South Beach Recipes, Vegetables and Vegetarian Dishes, and Rice, Grains, Beans, and Legumes. If you're a reader who uses the recipe archives (I know there are a lot of you who do!) let me know what you think.

What made this fish recipe special was the sauce. I forgot to take a photo of it with the fish, but it was such a great addition that I took this picture later. Half the sauce is used as a marinade, and the other half is served on the side as a slightly spicy dipping sauce. It was outstanding. As to whether this sauce is really Korean, I haven't a clue, but that's what it was called in the magazine where I saw the recipe.

Soy-Grilled Mahi Mahi recipe with Korean Dipping Sauce

(Makes 2 servings, recipe slightly adapted from one which appeared in Weeknight Grilling, a magazine published by Cuisine at Home.)

Combine soy sauce, rice vinegar, sesame oil, Splenda or brown sugar, green onion, garlic puree and cayenne or hot sauce in small bowl. Put half of mixture into a small ziploc bag with the two pieces of fish and marinate at room temperature for 10-15 minutes.

While fish marinates, spray grill with non-stick spray or wipe with olive oil, then preheat grill to medium-high (you can only hold your hand there 2-3 seconds.)

Put fish on grill with top side down and grill 2-3 minutes (until you can start to see grill marks, I have to lift it up to see.) Rotate 45 degrees on same side and cook 2-3 minutes more to get criss-cross marks. Turn fish over and cook about 3-4 minutes more. Total cooking time will not be more than 8-10 minutes, The fish should feel barely firm when it's done; don't overcook. Serve hot, with dipping sauce on the side.

This recipe was used on Tuna in the magazine, and I think it would also be very good on Salmon.

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Lydia, I've been practicing grill marks for about ten years now, including all those catered dinners on the houseboat, so don't get too envious. It is a really good recipe.

Sandy-La, I do like Christopher Ranch brand garlic puree, but honestly I don't think they are that much different. I've bought the garlic at Costco which is kind of coarsely chopped and buzzed it in the food processor to make garlic puree, which works just fine.

I wanted to comment also that I happened to be checking out some of your previous recipes and came across two of your restaurant recommendations for Indian and Mediterranean restaurants located on Venice Blvd. in West Los Angeles. I live about 5 blocks east of the Indian restaurant and a half a block north of Venice Blvd.

I've tried both restaurants, although not recently (food budget is tight). The Indian Restaurant is in a little mall with a Thai Restaurant called East Wind that I love. Their lunch prices are fairly reasonable and I have a couple of favorit dishes.

It's fun to know you were in my neck of the woods, even if just briefly for vacation.

KalynI want you to know that I hold you ENTIRELY responsible for my new obsession with grill marks. Before your blog, I never gave grill marks a second thought. I just threw stuff on the grill and cooked. But no more of that for me...oh no, I've got to be focusing on the grill marks now. I grilled some chicken on Saturday and my husband (who is unaware of my grill-mark obsession in that usual oblivious way of men!) even commented on the grill marks!!!

Janelle, selling a house is a huge job. Look forward to seeing your entries when the dust settles.

Sandy, how fun. My brother lives in Venice, so I try to visit him as often as I can. Unfortunately, no visits planned for this summer.

Amanda and Tyler, thanks. It's the talented Rand, not me, who makes the headers look so great.

Amy, thanks. More grilling recipes to come. (You can never have too many grilling recipes!)

Meltingwok, love the sound of your recipe too. Is that on your blog?

Katie, I'm trying it on salmon tonight and will report back. I've never cooked fish in a basket, but I've heard it works well.

Deborah, another Costco fan! I love their fish. Yesterday I wanted to get more Mahi Mahi but they didn't have it. That's my only complaint about Costco, the way they have certain things and then the next time you want it, they don't have it any more. I loved their frozen tuna steaks but I can't ever find them any more.

Karen, grill marks are a wonderful things, and if your husband notices them, then they must be looking pretty good!

I see this is an old post with grill mark kudos going back to 2007. I just wanted to add that I used to do a very similar marinade/glaze for grilling salmon. Having done it for years (and being lazy), I have backed the ingredients down to just Spenda/brown sugar, soy sauce, and hot oil to marinate, then a bit of regular olive oil (or canola) and fresh cracked black pepper just before it goes on the grill. Kind of sweet/hot without the acid and garlic. Instead of dipping, I mark the flesh side (not as well as you, however), then turn down the (gas) grill and roast it skin side down, glazing the flesh side occasionally as it cooks. I'm sure dipping would work just as well. I love this blog, BTW. I just found it last month, but now I visit almost every day.

I'm so happy you're taking the time to comment on Kalyn's Kitchen! I love hearing from people who stop by, especially if you're sharing feedback or asking questions about a recipe I've posted here.

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